Directions

1.

In a saucepan, bring the water and the Cubitos En Polvo to a slow simmer.

2.

In another saucepan, heat 2-tbsp. butter on medium high. Stir in the onion and cook for 3 minutes until soft. Stir in the saffron, if desired, and cook for 1 minute. Stir in the rice and cook for 1 minute.

3.

Add about 2 cups of the simmering bouillon, and stir continuously until all the liquid is absorbed. Add 1/2 cup more bouillon and continue to stir until it is absorbed. Repeat this process, adding 1/2 cups of bouillon and stirring until the rice is done. It should be tender with a creamy texture.

4.

Stir in the remaining butter and 1/4 cup cheese. Serve with additional Parmesan on the side.